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DIRECTIONS

Soak the black mushrooms in hot water to cover for 20 to 30 minutes. Stem the mushrooms, reserving the soaking water for soups. Cut the mushrooms into a fine julienne.
Soak the bean threads in cold water to cover for 20 to 30 minutes, or until tender. Drain well. Cook the noodles in 2 quarts lightly salted boiling water until al dente, about 1 minute. Transfer the noodles to a colander with a slotted spoon. Rinse the noodles with cold water and drain well.
Blanch the carrots in the boiling noodle water for 1 minute. Transfer the carrots to a colander with a slotted spoon. Rinse the carrots under cold water and drain well. Blanch, drain, and rinse the snow peas and bean sprouts the same way. Note: Blanch the bean sprouts for only 30 seconds.
Fill a large shallow bowl with cold water. Soak a sheet of rice paper in the water for 1 minute. Carefully transfer the rice paper to a clean dish towel on a cutting board and let sit for 1 to 2 minutes, or until pliable.
Assemble the rolls. Arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/12 of the bean noodles, black mushrooms, carrots, scallions, and snow peas in a row on top. Lightly salt and pepper these ingredients. Roll up the rice paper to form a tight cylinder, folding in the side flaps halfway up, as you would to form an egg roll or a blintz. Once you complete 1 turn, add a basil leaf and continue rolling. The idea is to form a compact roll about 6 inches long. Assemble the remaining spring rolls the same way. Once assembled, the spring rolls will keep for up to 6 hours, covered, in the refrigerator.
To serve, cut each spring roll in half on the diagonal. Arrange the halves on platters covered with lettuce leaves.
Serve with small bowls of the prepared dipping sauces; Ginger Soy dipping sauce, Cilantro dipping sauce, and Peanut dipping sauce.